You'll love this easy recipe for soft dinner rolls. They are no-knead, no machine fluffy and yummy rolls!
Place the fresh yeast into a small glass bowl, and crumble it. Dissolve the yeast with almost 1/4 of warm milk by using a wooden spoon.
Combine flour, sugar, salt in a large glass bowl.
Add the dissolved yeast and milk, stir with a wooden spoon or a spatula.
Mix in the melted butter and the egg, stir until all combined completely.
Grease the same bowl with olive oil and place the dough inside and cover with plastic film. Let it rise until more than doubled in size for almost 1 hour.
Knock back the dough. If you use grams, you can take 59-60g(for 15 balls) or 73-75g pieces(for 12 balls) from the dough to make the balls. Or you can place the dough on a work surface after you knock back the dough, make a rectangle by slightly pressing to the dough with your hands. Divide the dough horizontally into 3 and vertically into 5 if you are making 15 rolls and start making the balls out of these pieces.
Place the balls into a 12 inch (31cm) round dish or 9*13 inch (23*33cm) rectangle dish that is lined with parchment paper and cover with plastic film. Let them rise for almost 45-50 minutes. Instead of parchment paper, you can grease and flour the dish.
Preheat the oven to 375°F(190°C) when the dough almost doubles.
After you remove the rolls from the oven, brush the top of the rolls with melted butter. Serve fresh. Keep them in an airtight container when they are totally cooled.
**You can boil 1/3 cup milk and add 2/3 room temperature milk to make warm milk.
***If you want to use dry yeast, you need to use 8 grams (2 and 1/4 teaspoons) and dissolve it with warm milk just like fresh yeast. If you want to use instant yeast, you need to use 6,6 grams(2 teaspoons) but you don’t need to dissolve the instant yeast, just mix with all the ingredients together.